Peanut-Butterfinger Cream Pie Recipe -
Peanut-Butterfinger Cream Pie Recipe
  • READY IN 3+ hrs

Peanut-Butterfinger Cream Pie

Recipe by  

"Peanut-Butterfinger Cream Pie is the perfect make-ahead dessert for a summer party."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins

    3 hrs 10 mins


  1. Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.
  2. Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.
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Reviews More Reviews

May 03, 2013

Did this for Thanksgiving and it was gone as soon as I got it out. Everyone loved it.

Oct 13, 2014

I tried this recipe for a pool party/ cookout. It was eaten up before we even served desert. I also like to use this recipe substituting reese cups for the butterfingers. I cut up 8-10 fun size reeses and then top the pie with Reese miniatures. So yummy, always a crowd pleaser.


9 Ratings

Sep 25, 2014

Very easy to make. Turned out smooth and creamy! Next time I think I will use my own graham cracker crust, but other then that great recipe.

Dec 25, 2014

Great!-wouldnt change a thing!I'm asked to bring this pie every Chrismas! Very easy go to desert.

Dec 18, 2014

AMAZING!!! Was the best Butterfinger pie ever! It was rich, but great. I would try this recipe again! :D

Dec 04, 2014

I made this for Thanksgiving and it was a huge hit! Thank you!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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